Lemon-Ricotta Pancakes

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Lemon-Ricotta Pancakes
  • 4Servings


  • 6 eggs, separated
  • 2/3 cup self-rising flour
  • 4 tablespoons lemon zest
  • 3 cups ricotta
  • 5 tablespoons sugar
  • 4 tablespoons butter


In a large bowl, whisk egg yolks, flour, 3 tbsp. zest, 2 cups ricotta and 3 tbsp. sugar. In another large bowl, beat egg whites until stiff; fold into batter. On griddle, cook pancakes in butter over medium until golden, 3 minutes per side. In medium bowl, whisk remaining ricotta and sugar. Top pancakes with ricotta mixture and remaining zest.